Creamy Chicken and Mushroom Soup (Paleo, Dairy Free)

Winter wouldn’t be the same without a giant bowl of soup. My current pick? Creamy chicken and mushroom soup!

This soup recipe is dairy free, gluten free, paleo, and Whole30. And how do you get that creamy base without using any dairy? The secret might surprise you!

Admittedly, sharing this recipe and talking about warming up in the cold feels a little strange right now. In Fargo, it’s unseasonably warm. We’re talking days in the 30s.

To some of you, that might seem crazy chilly, but for us North Dakotans, it’s like the whole state decided to skip off to Florida for a vacation. Usually, we’re plunged into subzero temps by now!

But with snow still clinging to the grass, this creamy chicken and mushroom soup still seems right.

How to make creamy dairy free soup

You can make creamy soup without any dairy a few different ways.

First, you could always use coconut milk or whatever non-dairy milk you prefer. But there’s a downside… Usually that means your soup ends up tasting like the nut milk you choose. I really didn’t want coconut flavored mushroom soup!

So that brings us to the second way to make creamy dairy free soup. Veggies!

Cauliflower and potatoes create the base of this chicken and mushroom soup. Surprised?

Both cauliflower and potatoes boil into tender, blendable pieces. It’s the same strategy you use for sweet potato or squash-based soups. And since both cauliflower and potatoes are relatively neutral in flavor, the mushrooms and chicken get to shine here.

Instructions

Heat ghee in a large pot over medium heat. Add onion and saute for 5 minutes, until soft and translucent. Add garlic and cook for an additional 1 minute.

Pour in broth, then add potatoes, cauliflower, thyme, sage, and rosemary. Increase heat to medium-high and bring the broth to a boil. Boil for 10-15 minutes or until the cauliflower and potatoes are fork-tender.

Meanwhile, add chicken breasts to a small pot and sprinkle with salt. Cover completely with water. Bring to a boil, then reduce heat to a simmer and cover. Simmer for 12 minutes.

Remove the chicken from the pot and shred using two forks. Set aside.

Carefully add the entire contents of the potato, cauliflower, and broth pot to a high-powered blender. Add 1/2 cup mushrooms to the blender. Blend for 4-5 minutes, until mixture is completely smooth.

Return the cauliflower mixture to the pot. Add mushrooms, chicken, salt, and pepper to the soup, stirring to combine. Cook over low, stirring frequently, until heated through. Serve sprinkled with fresh parsley.

Keywords: creamy chicken and mushroom soup

Did you make this recipe?

I'm Chelsea, the author behind Do You Even Paleo! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand.
My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

Thank you for this fabulous recipe! I love that it uses no cream base like dairy or coconut milk yet still tastes creamy. That’s a huge plus! It turned out great even though I messed up and put the mushrooms in with the cauliflower(I quickly scooped out what I could before blending). Mine didn’t turn out as beautifully smooth as yours probably because I used an immersion blender but it was still delish!!
I found that i needed a cup or so more of broth and had to use a spice blend that had sage in it since i was out of regular sage. This one is a keeper and I will be sharing it with all my friends!!

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About Me:

Hello! I'm Chelsea, the author, recipe developer, and photographer behind DoYouEvenPaleo. Life should be full of flavor, and I've made it my mission to bring you recipes and lifestyle advice that do just that. I feel best when I follow a Paleo template, so that's what I tend to do (but frankly, I'm not perfect)!
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